CREAMY CHICKEN POCKETS (serves 3-4)
2 T olive oil
2-3 small chicken breasts, cooked & shredded (I used 2)
1/2 c minced onion
2 cloves garlic, minced
1/4 t salt
1/8 t pepper
1/4 t seasoning salt
2 T butter, divided
3 oz cream cheese, softened
2 T milk
2 pkg refrigerated crescent rolls
1/4 c Italian style breadcrumbs
Preheat oven to 375 degrees. In a large skillet, heat olive oil over medium heat. Add chicken, onion, and garlic. Cook until onion is tender. Meanwhile, in a medium bowl, beat the cream cheese and 1 T melted butter until smooth. Add chicken mixture. Add salts, pepper, and milk. Mix well.
(Note: I could eat it straight out of the bowl as it is at this point. YUM!)
Separate crescent rolls, pressing two together at a time to create a rectangle. Place a large spoonful of the mixture in the center of each one and fold the corners up to seal completely. Place on baking sheet lined with parchment paper. Brush tops with 1 T melted butter and sprinkle with breadcrumbs. Bake for 11-13 minutes, until golden brown.